Front Cover; Advances in Food and Nutrition Research; Copyright; Contents; Contributors; Chapter 1: Carbonic Maceration Wines: Characteristics and Winemaking Process; I. Introduction; II. Historical Development; III. Distinctive Sensory Characteristics; IV. Economic Interest and Importance of Carbonic Maceration in the World; V. Carbonic Maceration Winemaking Process; VI. Specific Characteristics of Grape Berries in Carbonic Maceration: Anaerobic Metabolism; VII. Originality of Grape-Berry Ripening; VIII. Conclusions; Acknowledgments; References; Chapter 2: Sherry Wines; I. Introduction

II. Winemaking ProcessIII. Microbiota of the Flor Film; IV. Changes in the Chemical Composition of Sherry Wines During the Biological and Oxidative Aging; V. Aroma and Sensory Characteristics of Sherry Wines: Evolution During Aging; VI. New Trends in Sherry Winemaking Technology; VII. Conclusion and Future Trends; Acknowledgments; References; Chapter 3: Vin Santo; I. General definition and production areas; II. History; III. Italian Vin Santo; IV. Production rules: Italian and European Union regulations; V. Production and marketing; VI. The making Vin Santo; References

Chapter 4: Mead Production: Tradition Versus ModernityI. Introduction; II. Honey Characterization; III. Mead Production; IV. Final Considerations; References; Chapter 5: Port Wine; I. Introduction; II. The Douro Demarcated Region; III. The Benefício; IV. Wine Production; V. Types of Port Wines; VI. Chemical Composition; Acknowledgments; References; Chapter 6: Botrytized Wines; I. Introduction; II. The Main Types of Botrytized Wines; III. Noble Rot; IV. Production of Botrytized Wines; V. Health Related Aspects of Botrytized Wines; VI. Summary and Conclusions; Acknowledgments; References

Chapter 7: Distinctive Characteristics of Madeira Wine Regarding Its Traditional Winemaking and Modern Analytical MethodologiI. Introduction; II. The History; III. The Tradition; IV. Chemical and Sensorial Characterization of Madeira Wine; V. Madeira Wine Authenticity; References; Chapter 8: Vermouth: Technology of Production and Quality Characteristics; I. Introduction; II. History of Vermouth; III. Medicinal and Aromatic Value of Vermouth; IV. Classification of Vermouth; V. Technology of Preparation; VI. Preparation of vermouth from Nongrape Fruits; VII. Vermouth Quality

VIII. Legal RequirementsIX. Future Research; References; Chapter 9: Amarone: A Modern Wine Coming from an Ancient Production Technology; I. History; II. Peculiarities of Amarone Wine; III. Alcoholic Fermentation and Maceration; IV. Malolactic Fermentation; V. Maturation in Cooperage (aging); VI. Biotechnology-New Possibilities for Amarone Wine; Acknowledgments; References; Index